I often find myself looking for creative ways to use garden veggies, and these Zucchini Carrot Oatmeal Cookies hit the spot. They’re soft, packed with comforting oats, veggies, a hint of coconut, and chewy cranberries—perfect any time of day.

Why You’ll Love This Recipe

I love how these cookies feel indulgent, yet I don’t feel guilty feeding them to the family. They’re:

Nutritious and delicious – full of veggies, oats, and just the right sweetness
Effortless to make – straightforward steps and pantry-friendly ingredients
Flexible – great for breakfast, snacks, or dessert

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups all‑purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup old‑fashioned oats
1 cup grated zucchini, drained
½ cup shredded carrots
½ cup sweetened shredded coconut
½ cup dried cranberries

directions

Preheat the oven to 350°F (175°C).
In a bowl, whisk together flour, cinnamon, baking soda, and salt.
In a mixing bowl, beat butter until creamy, then add both sugars and beat until fluffy.
Mix in eggs and vanilla until smooth.
Gradually add the flour mixture on low speed until blended.
Fold in oats, drained zucchini, carrots, coconut, and cranberries.
Drop rounded tablespoons onto parchment-lined baking sheets, spacing about 2″ apart.
Bake 10–12 minutes, until the edges just begin to turn golden.
Let cookies rest on the sheet for a few minutes, then transfer to a rack to cool completely.

Servings and timing

This recipe yields about 36 cookies.

Prep time: 10 minutes
Bake time: 10–12 minutes
Total time: approximately 22 minutes

Variations

Stir in chopped nuts like walnuts, pecans, or almonds for crunch
Swap cranberries for raisins, dried cherries, or chocolate chips
Use a gluten-free flour blend for a GF option

storage/reheating

Room temperature: I store them in an airtight container for up to 5 days
Make-ahead: I refrigerate the dough for up to 2 days before baking
Freezer: I freeze cooled cookies for up to 3 months and thaw at room temp when ready to enjoy

FAQs

Can I use quick oats instead of old-fashioned oats?

I can—they’ll work fine, but the texture turns softer and less chewy.

Can I make the dough ahead of time?

Yes, I refrigerate leftover dough for up to 2 days. I also freeze scooped dough balls and bake later.

Can I substitute butter with something else?

Yes, alternatives like coconut oil or margarine work, though I stick to butter for the best flavor.

Can I make muffins instead of cookies?

Absolutely. I’ve tried scooping into muffin cups—just adjust baking time accordingly.

Do I need to squeeze the grated zucchini?

Definitely. I squeeze it dry with a towel—otherwise the batter gets too wet.

Conclusion

I’m always thrilled when a treat feels special but is packed with wholesome ingredients. These Zucchini Carrot Oatmeal Cookies satisfy that balance beautifully. Soft, chewy, veggie-rich, and easy to whip up—what more could I ask for? Let me know how yours turn out!